1. soak the dried bamboo shoots in cold water for 30 minutes, then heat the water, remove it from the fire, and continue soaking until the dried bamboo shoots become soft. Take out the debris.
2. Cut the pork into 5cm-long shredded pork and marinate it with soy sauce, pepper, raw flour and cooking wine.
3. Heat the pan, put the oil, then slide the shredded pork into the wok and take it out.
4. Stir-fry shredded bamboo shoots with the remaining oil in the pot, add a little salt and sugar, stir fry (oil pepper), and then add a little water to suffocate shredded bamboo shoots.
5. When the water is dry, add the shredded pork, stir fry together for a few times, sprinkle some monosodium glutamate, and bring the onion out of the pot. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Practice: wash catfish and cut into pieces, wash bean sprouts, wash onions and ginger and cut into pieces, and wash green garlic leaves for later use; Ignition in the pot, add sour soup, bring to a boil, add shredded bamboo shoots, bean sprouts, shredded sauerkraut, catfish pieces, onion pieces and green garlic leaves, and stew for 10 minute. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Ingredients: duck.
Accessories: sour radish, Jinhua ham, mushrooms and dried bamboo shoots.
Seasoning: onion, ginger, salt, soy sauce, cooking wine, white pepper, chicken essence, broth and cooking oil.
Tool: bamboo stick
Exercise:
1. Wash sour radish, ham and mushrooms, shred and slice, wash dried bamboo shoots and shred, and wash onion and ginger, slice and slice;
2. Stuff shredded sour radish, shredded ham, shredded mushroom and shredded dried bamboo shoots into duck belly and seal with bamboo sticks;
3. Set the casserole on fire, pour in broth, mushroom slices, sour radish slices and ham slices, and cook for 5 hours. Take out the pot, add duck meat, add a little salt, white pepper, chicken essence and cooking wine, and cook for 6-8 hours. Pour in chopped coriander before eating.
Features: fragrant and tender.
When stewing old duck, adding ham or bacon can increase the flavor of duck meat. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ "Thin things" can absorb the flavor of oil and sauce, making food layered and more delicious. Dried bamboo shoots are delicious and rich in vitamins and cellulose. In winter, cooking with thick sauce is both boring and delicious.
Ingredients: pork brisket, dried bamboo shoots, shrimp, ginger slices, garlic, onion, two soups, soy sauce, oyster sauce, salt, sugar and peanut oil.
Practice: soak the dried bamboo shoots in clear water, cook for about 5 minutes, remove and drain, and cut into pieces for later use. Wash pork belly, cut a part, season with salt, cut the rest into pieces and season with salt, sugar and soy sauce. Boil the pot, put in the pork breast slices, force out the lard and leave the oil residue for later use. Saute ginger slices and garlic, add pork brisket, stir fry, add dried bamboo shoots, add appropriate amount of two soups, soy sauce and oyster sauce, season with salt and sugar, and cook until tasty. Finally, add shrimp, oil residue and onion and cook for a while. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 2. Soak the dried bamboo shoots in clear water until soft, cut them into dices, and marinate them with a little salt and soy sauce. 3. Heat the oil in a wok, stir-fry the soybeans, diced bamboo shoots and seasonings for a while, add the stock and cook until the juice is tasty. ~ ~ ~ ~ ~ ~ ~ ~ Braised dried bamboo shoots [raw material/seasoning]
Pig's trotters 1 dried sour bamboo shoots 1 50g pork belly 1/2kg onion (1) soy sauce1/2 cups of wine with a little sugar.
(2) a little salt
[production process]
(1) Tear the dried sour bamboo shoots into filaments, cut them into sections after washing, soak them in water for one day, and blanch them with boiling water to remove the sour and salty taste of the dried bamboo shoots.
(2) Wash the onion and cut it into long sections for later use. Wash pig's trotters, blanch them with boiling water to remove fishy smell, take them out, spread soy sauce on the skin, fry them in oil pan until golden brown, and soak them in cold water immediately after taking them out and letting them cool.
(3) Pour the hot oil out of the oil pan, leaving only about 1 tablespoon of oil. After heating, add onion and stir-fry until fragrant, then add hoof and seasoning 65,438+0, and then add water. The amount of water needs to cover the hoof until the meat of the hoof is soft and rotten.
(4) Put the pork belly knife into a big block, add the dried bamboo shoots and water, cook them together until the dried bamboo shoots are full of fresh flavor, then put the dried bamboo shoots into a large plate and lay the bottom for later use.
(5) Put the hoof finished in step 3 on the dried bamboo shoots and sprinkle a little parsley. Pork belly soup in practice 4 can also be made by adding sauerkraut or Fucai, and then adding appropriate seasoning to make soup, so as not to waste materials. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ The cold dried bamboo shoots are soaked in water first. It is hot in the morning and can be used at night. First, remove the roots, tear them into small strips, clean them, cut them into small pieces, add water to cook them, drain the water, add salt and monosodium glutamate while they are hot, and plate them naturally. ). Burn a pot of mung bean porridge with cold dried bamboo shoots, and your appetite will be great! ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Ingredients of dried bamboo shoots in Moganshan:
Chopped green onion, Jiang Mo, garlic, vinegar, sesame, peanut powder, dried shredded pepper, pepper, cooking wine and other steps:
1. Soak dried bamboo shoots in warm water for a quarter of an hour, wring them out, cut them into appropriate sizes and put them on a plate.
2, small fire, put oil, add a little dried red pepper, sesame, peanut powder, pepper, cooking wine, vinegar.
After a while, add chopped green onion and minced garlic before the color of shredded red pepper darkens, quickly turn over and take out the pan before the color darkens.
3. Pour it on the dried bamboo shoots in front of the plate and finish.
Check:
Because there is no cold soy sauce, the flavor of the entrance includes pure fragrance, fragrant but not greasy, spicy feeling, and the fragrance of sesame and peanut powder is accompanied by the crisp and tender dried bamboo shoots wrapped in uncooked chopped green onion and garlic, and the feeling of first love.